Rosół (Polish Chicken Soup)

Description

Ingredients

5 pound chicken (you might go with pieces rather than whole, but you want the bone in)

1 beef soup bone

3 turkey necks (I was pleasantly surprised to find a package of turkey necks at Sprouts)

2 large onions, root end trimmed and halved (leave the yellow skin on, it adds great color)

5 carrots, trimmed and peeled

2 parsnips, trimmed and peeled

1 leek, trimmed, use the white and light green part

1 small – medium celery root, peeled or 3 stalks celery

1/4 small savoy cabbage

1 whole clove

4 allspice berries

2 bay leaves

4 springs fresh flat leaf parsley

4 springs fresh dill, (optinal: plus some for garnish)

6 peppercorns

1 tablespoon salt (adjust amount to taste)

thin noodles (optional)

Instructions

Add chicken, beef bone, and turkey necks to a large Dutch oven or stock pot

Cover with water

Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth

If your pot is big enough, add the vegetables and spices for the last hour of the cooking time

My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately